I remember this as a summer hit

Don't judge my jam summer of 1980!

Yeah, 2009 summer jam, "Oh, No"

A summer camp jam from the youth.

QOTSA You have been warned.

California Knows how to Celebrate the Soul-stice

We all remember the summer of bread

Running Wild and Looking Pretty

Please ask Sophie Coppola when Bastille Day is

Bringing back the 80's summer vibe, ex California Coolers

Of course last year's summer jam

Happy Summer Solstice enjoy some fun rock music

Summer Music Begins Now!

Love Black Metal

Not sure if its from my phone passing so many dispensaries or all the billboards about 4G

Red White and Burqa

Finishing the Sous Vide Pork Butt

So after two days in the fridge the pork butt was cooked and now set up to crisp up on the grill before pulling apart and adding to the sauce.

Sorry I don't have photos of the finished product as it was ready as the guests arrived and devoured in about an hour. Unfortunately I was too busy getting the rest of the party together to get a proper photo of it, but in a way its good, now you know how freaking delicious it was, it was eaten too quickly to be photographed and isn't that the way food should be?

Sous vide pork butt ready for feasting

Making the sauce.

So the first step was taking the fat cap off the pork juices, they had turned into a delicious smoky porky jelly. We melted down our porky jelly to use as the base for our BBQ sauce. After melting the jelly we strained out the resulting liquid. Then using the ingredients photoed made a basic tomato catsup BBQ sauce. Only ingredient not shown was a little soy sauce added at the end for a little more umami.

Enjoy a scoop of Ice Cream

48 hours later

So after smoking we cooked the pork butt for 48 hours.   Then cooled down in an ice bath before separating the meat juice and fat from the bag.   I will make a sauce out of the meat juice and will crisp up some of the pork with the separated fat later.

Sunny Grey Skies, Traffic, Stars and home of the French Dip

Sucking the air out.

After smoking the vacuum seal.   Pre smoke rub was dried lemon peel, fennel seeds, dried garlic, granulated onion & kosher salt.   Then into water oven for 48 hours at 160.

Smoked butt

90 minutes of apple wood cold smoking temp never got above 180.

Forecast today, no rain slightly smokey

Finally a rain free day,  cold smoking a Boston butt for a 48 hour sous vide bath.

The Walrus you'll love

Glad to hear this "oldie" on the radio in Daly City today

Love the Sous Vide Oven Gives me time to think of a sauce

Just put in some beef short ribs in my Sous Vide Supreme, they'll be ready in 72 hours. So that will give me some time to think of a sauce and the sides to go with the rich meaty and beefy cuts that will be ready on Friday evening.